Nutrient Composition of Artocarpus Champeden and Its Hybrid (Nanchem) in Negara Brunei Darussalam L

ASEAN J. Sci. Technol. Dev., 28(2): 122 – 138

Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) in Negara Brunei Darussalam L. B. L. LIM*, H. I. CHIENG AND F. L. WIMMER Department of Chemistry, Faculty of Science, Universiti Brunei Darussalam, Jalan Tungku Link, Gadong BE 1410, Brunei Darussalam

The flesh and seeds of ripened and unripened Artocarpus champeden and its ripened hybrid (Nanchem) were analyzed for their moisture, ash, crude fibre, crude protein, crude fat, total carbohydrate, energy and mineral content. Generally, unripened A. champeden which is always treated and cooked as a vegetable contains higher amounts of moisture, ash, crude fibre and crude protein for its flesh than ripenedA. champeden and Nanchem. Ripened A. champeden and Nanchem have higher total carbohydrates and energy content than the unripe fruit. Similarly, the unripened A. champeden seed has more nutritional components in terms of moisture, ash, crude fibre, crude protein, crude fat, total carbohydrate and energy compared to the ripened A. champeden and Nanchem seeds. Potassium and magnesium are the prevalent minerals in this fruit species. Nanchem has the characteristics of both jackfruit (A. heterophyllus) and A. champeden

Key words: Artocarpus champeden; Tibadak; Nanchem; ripened; unripened; moisture; crude fibre; crude protein; crude fat; total carbohydrate; energy; mineral content

Artocarpus champeden (Thunb.) Merr (syn as ‘Sonekadat’ (Janick & Paull 2008; Jarrett Artocarpus integer Merr.) belongs to the 1960). In Brunei Darussalam, the fruit is locally Moraceae family. The name of the genus known as either ‘Tibadak’ or ‘Cempedak’. Artocarpus is derived from the Greek words artos which means bread and carpos which The A. champeden fruit (Figure 1) can means fruit (Bailey 1942). A. champeden is in be consumed either ripe or unripe (mature or the same family as jackfruit (A. heterophyllus immature). Both the flesh and seed (Figure 2) Lam.), breadfruit (A. altilis) and tarap of A. champeden are edible; the skin and core (A. odoratissimus) (Janick & Paull 2008; are inedible and are discarded as waste. The Subhadrabandhu 2001). The fruit of this genus flesh is normally eaten fresh, deep fried into is generally large (Figure 1). fritters, processed into a refreshing juice, dried into chips or creamed to make jams A. champeden is traditionally grown in and cakes. Unripe A. champeden is always tropical and sub-tropical regions, particularly treated as a vegetable and cooked in coconut in Southeast Asia where it is widely milk, eaten along with vegetables, or in soup: distributed in southern Thailand, Peninsular a common delicacy in Malaysia and south Malaysia, Myanmar, Vietnam and Indonesia India (Janick & Paull 2008; Subhadrabandhu (Subhadrabandhu 2001). Consequently, it has 2001). The seed is either roasted or boiled in various vernacular names depending on the salty water; it is a popular delicacy amongst the country and language; such that in Thailand it is Malayan jungle tribes (Janick & Paull 2008; called ‘Champada’ and in Myanmar it is known Subhadrabandhu 2001). Moreover, the seed can

* Corresponding author (e-mail: [email protected]) L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem)

Figure 1. Artocarpus champeden fruit (Length:23 cm).

Seed Flesh

Figure 2. Artocarpus champeden flesh and seed with Brunei 50 cent coin (diameter: 28 mm) for comparison. be dried and ground to make flour for baking. A. champeden is commonly grown from A. champeden’s seed flour provides a good the seed; with this method the tree would only source of dietary fibre and resistant starch bear fruit after five years. Grafting is another (Zabidi & Aziz 2009). method that is widely used in agriculture where plant tissue such as the stem or bark are fused Research has shown that the skin of the A. with another plant. With the success of this champeden fruit can be used for the removal method, many variations of A. champeden of methylene blue (Prahas et al. 2008) and can be found in the market nowadays. One cadmium(II) ions from aqueous solution such popular variation commonly found (Inbaraj & Sulochana 2004). On the other hand, in Brunei Darussalam is its hybrid with A. the stem bark, aerial plant and roots have been heterophyllus (jackfruit). The hybrid is locally reported to possess anti-malarial properties called ‘Tibadak-Nangka’ or ‘Nanchem’ since (Boonlaksiri et al. 2000) and cytotoxicity the local name for jackfruit is Nangka and (Hakim et al. 2006; Hakim et al. 2005). A. champeden is known as Chempedak. The A. champeden seeds contain lectins such as Nanchem fruit is larger and sweeter; the flesh

IgA1-reactive and D-galactose-binding lectin. is larger (Figure 3) and it has an attractive These lectins have been found to be useful in intense orange colour. Both A. champeden and biomedical research for the detection of tumors its hybrid are popular edible fruits in Brunei and the identification of glycoprotein (Lim et Darussalam as well as in South East Asia due al. 1997). to their soft and firmly textured flesh.

123 ASEAN Journal on Science and Technology for Development, 28(2), 2011

Flesh Seed

Figure 3. Nanchem flesh, seed and a 50 cent coin (diameter: 28 mm) for comparison.

Various studies have been conducted on VIS spectrophotometer for total carbohydrate, the A. champeden relative, A. heterophyllus a Gallenkamp auto bomb calorimeter for the (jackfruit). However, only a limited number energy and a Shimadzu AA-6701F atomic of studies have been done on A. champeden absorption flame emission spectrophotometer flesh and seed. Janick and Paull (2008) for the mineral analysis. All analyses were have reported on the nutrient composition a modification of the AOAC official method of A. champeden flesh, but the origin of the (Cunniff 1998) and carried out at least in sample was not stated. Subhadrabandhu duplicate. (2001) studied A. champeden flesh in Thailand, while Zabidi and Aziz (2009) have studied Sample Collection A. champeden seed in Malaysia. All the fruit samples of A. champeden (ripe The aim of this study was therefore to carry and unripe) and its hybrid (Nanchem) were out a proximate analysis of the A. champeden purchased from the local wet markets in (ripe and unripe) found in Brunei Darussalam Bandar Seri Begawan, the capital of Brunei together with its hybrid. Darussalam, during July and August 2009. Nine fruits were bought for the ripe A. champeden, six fruits for the unripe A. champeden and nine MATERIALS AND METHODS fruits for the Nanchem. All the reagents and solvents were of analytical grade and obtained from Sigma-Aldrich or Sample Preparation Merck. The fruits were weighed and immediately cut open (Figure 4). The fruits were then separated Instrumentation into flesh, seed, skin and core. The fruits were The following instruments were used: A VIRTIS categorized according to their flesh colour Specimen freeze dryer for freeze drying, a and skin texture (spikiness). The categorized Thermolyne 1400 muffle furnace for ash, a FOSS parts were then weighed and kept in freezer FibertecTM 2010 for crude fibre, a Gerhardt at –20°C in pre-cleaned polyethylene bags automated distillation system and Kjeldhal prior to analysis. The samples were extracted digestion machine for the determination of using the AOAC Official method 920.149 crude protein, a Shimadzu UV-1601pc UV- (Cunniff 1998).

124 L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem)

Figure 4. Cut open fruit of ripe A. champeden.

Moisture Content The ash content on a fresh weight basis was Oven drying. Samples (10 g) were cut into thus converted to a dry weight basis. smaller pieces and spread evenly across a pre- weighed drying dish. Flesh and seed samples Energy were dried to a constant mass at 50°C while the The energy content of the oven dried samples skin and core were dried at 80°C. The lower (flesh and seed) was determined using a bomb temperature was used for the flesh and seed calorimeter; benzoic acid was used as the samples in order to minimize the release of standard. volatile components. After heating, the sample was cooled in a desiccator. Upon obtaining a constant weight, the dried sample was ground Crude Fibre into a fine powder using a Phillips blender and Determination was carried out using 2 g of dried stored in pre-cleaned polyethylene bags in a sample. Sulphuric acid (1.25%, 200 ml) was desiccator (Kirk & Sawyer 1991; Ranganna added and the sample was boiled for exactly 1986). 30 min. The sulphuric acid was drained off by vacuum filtration and the sample was washed Freeze drying. Weighed A. champeden and with near boiling water until traces of acid were Nanchem flesh samples were freeze-dried at undetected by pH paper. Near boiling point –74°C at a vacuum of 150 – 200 millibar to sodium hydroxide (1.25%, 200 ml) was added constant mass; the dried samples were then into the sample followed by 2 drops of octanol stored in a desiccator. and boiled for exactly 30 min. The sodium hydroxide was drained off by vacuum filtration. The residue was washed with near boiling water Ash (50 ml) followed by 1.25% sulphuric acid The fresh samples (10 g) in silica crucibles (30 ml) and lastly washing was repeated with were heated in a muffle furnace at 600°C for near boiling water (60 ml). The digested sample 5 h (Kirk & Sawyer 1991; Ranganna 1986). was oven-dried at 130°C overnight. The dried

125 ASEAN Journal on Science and Technology for Development, 28(2), 2011 sample was ashed in a muffle furnace for 4 h was added into the standards and samples at 550°C. (Madamba 2000; Ranganna 1986). followed by concentrated sulphuric acid (5 ml), whereupon the colourless solution immediately became yellowish orange. The absorbance of Crude Protein the standards and samples were immediately Nitrogen was determined using the modified recorded at 490 nm. Kjeldahl method. The dried sample (1 g), a Kjeldhal tablet with a selenium catalyst and concentrated sulphuric acid (10 ml) were Mineral Analysis digested for 2 h using a Gerhardt Kjeldhal Concentrated hydrochloric acid (2.5 ml) and digestion machine. The distillation and titration concentrated nitric acid (2.5 ml) were added to were carried out using Gerhardt distillation the ash. The dissolved ash was transferred into system and the percentages of nitrogen were a 25 ml volumetric flask and topped up to the converted to protein by multiplying by 6.25 mark with ultra pure water. The solutions were for the flesh, skin and core and 5.3 for the seed gravity filtered using Whatman 41 ashless filter (Kirk & Sawyer 1991; Nielsen 2003b). paper into pre-cleaned plastic bottles.

Crude Fat RESULTS AND DISCUSSION Crude fat was determined by Soxhlet extraction The proximate analysis of the ripened and of the dried ground flesh (10 g) and seed (10 g) unripened A. champeden and ripened Nanchem samples with n-hexane (150 ml) for 6 h. The was determined for the edible portions of the n-hexane was removed by rotary evaporation fruit, viz. the flesh and seed. The analyses and the yellow oil was weighed (Nielsen performed were mass composition, moisture, 2003a). ash, crude fiber, crude protein, crude fat, total carbohydrate, energy and the mineral Total Carbohydrate content. The results for ripened and unripened A. champeden and Nanchem flesh and seed This analysis was carried using the phenol- were on a dry weight basis except for total sulphuric acid method (AOAC Method 44.1.30), carbohydrate which was done on a fresh weight as stated in the Food Analysis Laboratory basis. Manual (BeMiller 2003; Nielsen 2003c) with slight modification. The standard was prepared by dissolving glucose (0.01 g) in doubly Physical Description distilled water (100 ml). A. champeden fruit weights from 1 kg to 3.5 kg and the average length of the fruit is Fresh samples (5g to 20 g) were homo- 23 cm which is smaller with A. heterophyllus genized using a Philips blender in doubly (jackfruit). Both A. champeden and A. distilled water (100 ml). Known volumes of heterophyllus (jackfruit) have a green, yellow or the homogenized sample were further diluted. brown skin that is divided into small hexagons For a ripened A. champeden and Nanchem flesh and the texture of the skin is either smooth (0.15 ml or 0.25 ml), unripened A. champeden or spiky (Figure 1). Like A. heterophyllus (1 ml or 3 ml) and the seed (1 ml), aliquots (jackfruit), the colour of the flesh is golden were transferred to a 100 ml volumetric flask yellow to orange while the seed is brown in and topped up using doubly distilled water. colour and is surrounded by the yellow flesh The diluted sample (1 ml) was transferred (Figure 2). The texture of the A. champeden into a test tube containing doubly distilled flesh is soft, while forA. heterophyllus (jackfruit) water (1 ml). An 80% phenol solution (50 µl) the flesh is crunchy. Both A. champeden flesh

126 L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) and seed are edible, but its skin and core are A. champeden and Nanchem are 31.4%, 16.9% normally discarded. and 6.8% respectively. The ripe A. champeden has the most seeds with larger seeds compared Nanchem fruit weighs from 1 to 5 kg and the to Nanchem (Figure 2 and Figure 3). fruit average length is about 30 cm. The shape of the fruit is elongated like A. champeden. It The skin and core are inedible and are always has similar skin texture and flesh color with A. treated as waste in Brunei Darussalam. The skin champeden and A. heterophyllus. However, is the heaviest part of the fruit, while the core is Nanchem’s skin is spikier (Figure 5) than A. the lightest part. Nanchem has more skin than champeden and divided into small pyramidal A. champeden. However, unripe A. champeden hexagons. When Nanchem is cut opened has more skin than its ripe specimens. Since (Figure 4), the flesh is attached to a light brown the fruit is usually traded based on its weight, colored core which is hairy and is about 10 the Nanchem has the least value for money as cm in length. Nanchem flesh is thicker and is the inedible portion (skin and core) amounts to bright orange or yellow in color (Figure 3). The almost 69% of the whole fruit compared to only seed is surrounded by its flesh. The seed on the 42% for the ripe A. champeden. other hand is smaller than A. champeden and A. heterophyllus. As the Nanchem fruit consists of about 70% skin, it would be profitable if the skin could Mass Composition be utilized. For example, it has been shown The average amount of flesh in ripe A. that A. heterophyllis (jackfruit) skin removes champeden was 26.5% (9 fruits) while that for methylene blue (Prahas et. al. 2008) and unripe A. champeden (6 fruits) and Nanchem (9 cadmium(II) ions (Inbaraj & Sulochana 2004) fruits) is 24.4% each. Nanchem flesh was more from aqueous solution. Therefore, Nanchem fibrous and juicier than the ripeA. champeden; skin could be used as a bio-sorbent to absorb the this might account for its popularity in Brunei impurities in water rather than being disposed Darussalam. as waste. On the other hand, the seed that is normally eaten boiled could be used in baking Table 1 shows the mass composition of the replacing wheat flour like A. heterophyllus samples. The seed content in ripe and unripe (jackfruit) (Zabidi & Aziz 2009).

Nanchem (Hybrid) A. champeden

Figure 5. Nanchem (hybrid) (left) and A. champeden (right) skin texture.

127 ASEAN Journal on Science and Technology for Development, 28(2), 2011

Table 1. Mean mass composition (%) of A. champeden and Nanchem fruit.

Type na Flesh Seed Skin Core Champeden Ripe 9 26.5 31.4 36.8 5.4 Unripe 6 24.4 16.9 52.4 6.4 Nanchem Hybrid 9 24.4 6.8 63.5 5.3 a n represents the number of samples.

Moisture Content (2001) and Zabidi & Aziz (2009). Unripe A. The moisture content of the fruit was determined champeden (83.6% – 91.1%) contained the by both oven-drying and freeze-drying. highest percentage of moisture in its seed. Ripe The moisture content in ripe and unripe A. A. champeden’s seed (52.9% – 72.8%) contained champeden flesh was in the range of 62.3% – more moisture than the Nanchem seed (49.7% – 73.4% and 82.7% – 88.1%, respectively. For 54.0%), but lower than the highmoisture content its hybrid flesh, the moisture content was within in A. heterphyllus (jackfruit) (64%). Water in the range of 59.7% – 69.5%. The range 58% – fruit plays a part in controlling the microbial 87% has been reported by Janick & Paull (2008) activity and high moisture content will reduce and Subhadrabandhu (2001) in Thailand. The the shelf life of a particular fruit (Chowdhury moisture in Nanchem flesh was lower than A. et al. 1997). The order for moisture content in heterophyllus (jackfruit) (72 – 94%) and was ripe A. champeden and Nanchem was: flesh > similar to A. champeden. Unripe A. champeden seed and no trends was evident for unripe A. had the highest moisture content which was champeden. similar to the moisture content in vegetables (80% – 90%) (Kirk & Sawyer 1991). Figure 6 shows that both drying methods yield similar moisture content for the samples The moisture content in the seeds of ripe (ripe A. champeden and Nanchem). In spite and unripe A. champeden and Nanchem was of this, the appearance of the dried samples in the range 52.9 – 91.1%. The range 46% – were dissimilar. For oven dried, the sample 78% has been reported by Subhadrabandhu turned from a yellow to a dark-brown colour

Table 2. Proximate analyses of A. champeden and Nanchem flesh and seedsa.

Flesh Seed Analysis (%) A. champeden A. champeden Nanchem Nanchem Ripe Unripe Ripe Unripe Moisture 62.3 – 73.4 82.7 – 88.1 59.7 – 69.5 52.9 – 72.8 83.6 – 91.1 49.7 – 54.0 Ash 2.5 – 3.9 4.6 – 5.0 2.2 – 2.7 3.2 – 5.1 4.0 – 5.0 2.8 – 3.2 Crude Fibre 4.6 – 7.6 12.9 – 23.9 2.5 – 3.3 3.9 – 7.1 8.0 – 8.3 4.7 – 8.5 Crude Protein 4.9 – 5.8 7.3 – 15.9 4.1 – 7.5 9.9 – 11.2 12.1 – 17.9 8.9 – 10.9 Crude Fat 2.4 – 3.5 3.9 – 6.4 0.8 – 4.1 0.8 – 2.4 1.5 – 2.3 0.9 – 1.7 Total Carbohydrate 16.2 – 28.3 2.4 – 5.1 7.5 – 30.0 2.8 – 3.5 1.8 – 2.5 3.2 – 3.4 (g/100 g) Energy (kcal/100g ) 430 – 437 456 – 463 456 – 477 431 – 447 467 – 539 465 – 480 a All analyses were performed in dry samples, except for total carbohydrate which was carried out on a fresh weight basis.

128 L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) after drying while for freeze dried, the sample For the seeds, both ripe A. champeden and retained its original colour and odour. The Nanchem had similar ash content with the contributing factors for the change in colour on reported values (2.6% – 4.0%) (Subhadrabandhu heating are the Maillard reaction and enzymatic 2001; Zabidi & Aziz 2009) (Table 4). Unripe reactions (Chong et al. 2009). The texture A. champeden seed (4.0% – 5.0%) had more of the sample turned hard and springy when ash than the ripe A. champeden (3.2% – 5.1%) oven-dried. and Nanchem (2.8% – 3.2%). For ripe A. champeden and Nanchem, the amount of ash According to Chong et al. (2009), the quality in the seed was higher than that in the flesh. of the dried fruit is higher if it is soft. Hence, However, unripe A. champeden had a similar the freeze-drying method is believed to produce amount of ash for both flesh and seed. a higher quality of dried sample due to the soft dried fruit obtained after drying, and this Crude Fibre technique protects the primary structure of the Unripe A. champeden flesh and seeds had sample by solidifying the water. On the other more crude fibre than the ripe fruit and the hand, the springiness in oven-drying sample is hybrid species (Table 2). Ripe and unripe A. due to the gelling agents in the fruits such as champeden flesh contained more crude fibre pectin. A high temperature could induce the than the seed while Nanchem seed has more pectin substances in fruit to restructure and crude fibre than its flesh. UnripeA. champeden therefore cause the oven-dried sample to be flesh (12.9% – 23.9%) had the highest amount hard and springy. In terms of time however, of crude fibre followed by ripe A. champeden oven-drying was preferable. (4.6% – 7.6%) and Nanchem (2.5% – 3.3%). Crude fibre values of 3.4% and 5% – 6% Ash were reported by Janick & Paull (2008) and The ash in the flesh of ripe A.champeden and Subhadrabandhu (2001) (Table 3), respectively Nanchem was 2.5% – 3.9% and 2.2% – 2.7%, for A. champeden flesh. Generally, the order respectively. These results were similar to the for ripe and unripe A. champeden was: flesh reported values of A. champeden: 1.2% (Janick > seed, whereas the order for Nanchem was: & Paull 2008) and 2% – 4% (Subhadrabandhu seed > flesh. 2001) (Table 3). Unripe A. champeden had more ash (4.6% – 5.0%) compared to the ripe For seeds, the crude fibre value reported by fruit and Nanchem. Zabidi & Aziz (2009) (2.44%) (Table 4) is lower

67.5 67.7 68 67 66 65 63.5 64 62.6 Freeze drying 63 Oven drying 62 61 60 Ripe Nanchem A. chempeden Figure 6. Moisture content (%) of the oven dried and freeze dried flesh.

129 ASEAN Journal on Science and Technology for Development, 28(2), 2011 for A. champeden flesh. Generally, the order Crude protein of A. champeden seeds for ripe and unripe A. champeden was: flesh reported by Subhadrabandhu (2001) and Zabidi > seed, whereas the order for Nanchem was: & Aziz (2009) are 10% – 13% and 12.88% seed > flesh. (Table 4), respectively. These values were similar to the amount of crude protein in ripe For seeds, the crude fibre value reported by A. champeden and Nanchem. However, unripe Zabidi & Aziz (2009) (2.44%) (Table 4) is lower A. champeden seeds contained more crude than the values obtained in this study. However, protein than ripe A. champeden, Nanchem the value reported by Subhadrabandhu (2001) and the values reported by Subhadrabandhu is 4% – 6% which was similar to the ripe A. (2001), and Zabidi and Aziz (2009). Since champeden and Nanchem. On the other hand, Nanchem is the hybrid of A. champeden and crude fibre value for A. heterophyllus reported A. heterophyllus (jackfruit), a comparison by Haq (2006) was 1.3% which was lower than between A. champeden and Nanchem was ripe A. champeden and Nanchem seeds. made. Nanchem seeds contained more crude protein than A. heterophyllus (jackfruit) (6.6%) and its value was more similar to that of ripe A. Crude Protein champeden. Unripe A. champeden flesh was the highest source of crude protein (7.3% – 15.9%) Crude Fat compared with Nanchem (4.1% – 7.5%) and ripe A. champeden (5.0% – 5.8%). In terms of For the flesh, the percentage of crude fat was the ripe species, Nanchem contained slightly slightly higher than the reported values (0.4% more crude protein than A. champeden. Janick – 2.0%) (Janick & Paull 2008; Subhadrabandhu & Paull (2008) and Subhadrabandhu (2001) 2001) (Table 3) for all species. For example, reported values in the range of 2.5% – 7.0% the percentage of crude fat for ripe and unripe (Table 3). Nanchem flesh had a similar amount A. champeden and Nanchem was in the range of crude protein as the reported value for ripe of 2.4% – 3.5%, 3.9% – 6.4% and 0.8% – A. champeden (2.5% and 3.5% – 7.0%) (Janick 4.1%, respectively. Unripe A. champeden & Paull 2008; Subhadrabandhu 2001), but flesh contained more crude fat than the ripe A. higher than A. heterophyllus (jackfruit) (1.6%) champeden which contained more crude fat than (Janick & Paull 2008). In terms of flesh, the its hybrid (Nanchem). Generally, the order of order was: unripe A. champeden > Nanchem > crude fat for flesh was: unripeA. champeden > ripe A. champeden. ripe A. champeden > Nanchem.

Generally, the seed contains more crude The crude fat for ripe and unripe A. champeden protein than its flesh; this is quite reasonable as and Nanchem seeds was 0.8% – 2.4%, 1.5% – most seed samples are a rich source of protein 2.3% and 0.9% – 1.7% respectively. The crude (Zabidi & Aziz 2009). Similar to its flesh, unripe fat reported by Subhadrabandhu (2001) on A. A. champeden seed (12.1% – 17.9%) contained champeden seed is 0.5% – 1.5% (Table 4) while more crude protein than ripe A. champeden the crude fat in A. heterophyllus (jackfruit) seed (9.9% – 11.2%) and Nanchem (8.9% – 10.9%). was only 0.4%. Ripe A. champeden contained This was a reverse for Nanchem as the seed had somewhat more crude fat than the unripe and a lower percentage of crude protein than the ripe hybrid species. The seeds had less crude fat A. champeden. Therefore, the order of crude than the flesh; the order of crude fat for seed protein for the seed was: unripe A. champeden samples was: ripe A. champeden > unripe A. > ripe A. champeden > Nanchem. champeden > Nanchem.

130 L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) 2.6 0.4 1.6 302 2.2–2.7 2.5–3.3 4.1–7.5 0.8–4.1 456–477 9.8–35.9 7.5–30.0 Nanchem 59.7–69.5 5.1 0.5 0.8 288 Unripe 4.6–5.0 3.9–6.4 2.4–5.1 456–463 7.3–15.9 22.8–26.0 82.7–88.1 12.9–23.9 Present study A. champeden 3.4 0.5 1.1 434 Ripe 2.5–3.9 4.6–7.6 4.9–5.8 2.4–3.5 430–437 24.1–28.7 62.3–73.4 16.2–28.3 a 28 83 37 48 2.2 5.6 1.6 0.2 1.7 301 292 flesh: Comparison of the present study with reported 9.4 – 25.4 Janick & Paull A. heterophyllus Nanchem c – – – – –

2–4 5–6 25–50 58–85 84–87 3.5–7.0 0.5–2.0 Previous studies Subhadrabandhu

(ripe and unripe) a A. champeden 22 87 40 25 1.2 3.4 2.5 0.4 1.1 490 246 25.8 values on a dry weight basis (except ash and total carbohydrate). A. champeden Janick & Paull b Proximate analysis of Analysis (%) Table 3. Table Reported value did not specify fresh or dry weigh basis Mineral (mg/100 g) Analysis carried out on fresh sample Values reportedValues on dry weight basis a b c Edible portion Moisture Ash Crude fibre Crude protein Crude fat carbohydrateTotal (g/100 g) Energy (kcal/100 g) Calcium Iron Potassium Sodium

131 ASEAN Journal on Science and Technology for Development, 28(2), 2011 than the values obtained in this study. However, protein than ripe A. champeden, Nanchem the value reported by Subhadrabandhu (2001) and the values reported by Subhadrabandhu is 4% – 6% which was similar to the ripe A. (2001), and Zabidi and Aziz (2009). Since champeden and Nanchem. On the other hand, Nanchem is the hybrid of A. champeden and crude fibre value for A. heterophyllus reported A. heterophyllus (jackfruit), a comparison by Haq (2006) was 1.3% which was lower than between A. champeden and Nanchem was ripe A. champeden and Nanchem seeds. made. Nanchem seeds contained more crude protein than A. heterophyllus (jackfruit) (6.6%) Crude Protein and its value was more similar to that of ripe A. champeden. Unripe A. champeden flesh was the highest source of crude protein (7.3% – 15.9%) compared with Nanchem (4.1% – 7.5%) and Crude Fat ripe A. champeden (5.0% – 5.8%). In terms of For the flesh, the percentage of crude fat was the ripe species, Nanchem contained slightly slightly higher than the reported values (0.4% more crude protein than A. champeden. Janick – 2.0%) (Janick & Paull 2008; Subhadrabandhu & Paull (2008) and Subhadrabandhu (2001) 2001) (Table 3) for all species. For example, reported values in the range of 2.5% – 7.0% the percentage of crude fat for ripe and unripe (Table 3). Nanchem flesh had a similar amount A. champeden and Nanchem was in the range of crude protein as the reported value for ripe of 2.4% – 3.5%, 3.9% – 6.4% and 0.8% – A. champeden (2.5% and 3.5% – 7.0%) (Janick 4.1%, respectively. Unripe A. champeden & Paull 2008; Subhadrabandhu 2001), but flesh contained more crude fat than the ripe A. higher than A. heterophyllus (jackfruit) (1.6%) champeden which contained more crude fat than (Janick & Paull 2008). In terms of flesh, the its hybrid (Nanchem). Generally, the order of order was: unripe A. champeden > Nanchem > crude fat for flesh was: unripeA. champeden > ripe A. champeden. ripe A. champeden > Nanchem.

Crude protein of A. champeden seeds reported by Subhadrabandhu (2001) and Zabidi Total Carbohydrate & Aziz (2009) are 10% – 13% and 12.88% Ripe samples of fruit normally contain more (Table 4), respectively. These values were carbohydrates than the unripe samples. Total similar to the amount of crude protein in ripe carbohydrates (fresh cut) for ripe A. champeden A. champeden and Nanchem. However, unripe was 16.2% – 28.3 g/100 g which was comparable A. champeden seeds contained more crude to the reported value (25.8 g/100 g) (Janick &

132 L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem) 2.8 – 3.2 4.7 – 8.5 0.9 – 1.7 3.2 – 3.4 Nanchem 465 – 480 8.9 – 10.9 49.7 – 54.0 Unripe 4.0 – 5.0 8.0 – 8.3 1.5 – 2.3 1.8 – 2.5 467 – 539 83.6 – 91.1 12.1 – 17.9 Present study A. champeden Ripe 3.2 – 5.1 3.9 – 7.1 0.8 – 2.4 2.8 – 3.5 9.9 – 11.2 431 – 447 52.9 – 72.8 seed: Comparison of the present study with reported b – 1.3 6.6 0.4 64.5 25.8 Haq Nanchem 133 – 139 A. heterophyllus b – 2.57 2.44 0.99 56.57 12.88 24.55 (ripe and unripe) ZabidiAziz & Previous studies b A. champeden values on a dry weight basis (except ash and total carbohydrate). A. champeden – 3 – 4 4 – 6 46 – 78 10 – 13 77 – 81 0.5 – 1.5 Subhadrabandhu a Proximate analysis of Table 4. Table Analysis (%) Values reportedValues on dry weight basis Analysis carried out on fresh sample a b Moisture Ash Crude fibre Crude protein Crude fat carbohydrateTotal (g/100 g) Energy (kcal/100 g)

133 ASEAN Journal on Science and Technology for Development, 28(2), 2011

Paull 2008; Subhadrabandhu 2001) (Table 3) Unripe A. champeden seed (467 – 539 and was similar to A. heterophyllus (9.4% – 25.4 kcal/100 g) provided more energy when eaten g/100 g) (Haq 2006; Janick & Paull 2008). The compared to the ripe A. champeden (431 – total carbohydrates for Nanchem (7.5% – 30.0 447 kcal/100 g) and Nanchem (465 – 480 g/100 g) was similar to the reported values for kcal/100 g). However, the reported value for A. heterophyllus (jackfruit) (9.4% – 25.4 g/100 A. heterophyllus (jackfruit) seed is 133 – 139 g) (Haq 2006) and A. champeden (25.8 g/100 g) kcal/100 g (Haq 2006) (Table 4) which is (Janick & Paull 2008; Subhadrabandhu 2001). dramatically lower than the values obtained in Hence, Nanchem’s flesh contained more total this study. No values had been reported on the carbohydrates than ripe A. champeden. The energy content of A. champeden seed. order of total carbohydrate for the flesh was: Nanchem > ripe A. champeden > unripe A. champeden. Minerals The mineral (nutrient) composition of A. The total carbohydrate for the seed on the champeden (ripe and unripe) and Nanchem other hand was very much lower than its flesh. were determined on its flesh and seed on a fresh Total carbohydrates in ripe A. champeden (2.8% weight basis (Table 5). – 3.5 g/100g) and Nanchem (3.2% – 3.4 g/100 g) were similar. Unripe A. champeden had the Potassium was the prevalent mineral lowest total carbohydrate (1.8% – 2.5 g/100 g). followed by Mg, Mn, Ca, Zn, Na, Cu, Fe, Co However, the total carbohydrate of the seed in and Ni respectively, in the flesh and seed. The this study was not comparable with the values amounts of potassium in flesh and seed are reported by Subhadrabandhu (2001), Zabidi and shown in Figure 7. Ripe A. champeden and Aziz (2009) and Haq (2006) (Table 4) because Nanchem seed contained a higher amount of it was done in fresh weight. As a result, the potassium than its flesh. This trend was however order of total carbohydrate for seed was: ripe A. a reversed for the unripe A. champeden. The champeden ≈ Nanchem ≈ unripe A. champeden. amount of potassium in ripe A. heterophyllus (jackfruit) is 292 mg/g (Janick & Paull 2008) Energy (Table 3) which was lower than the amount reported in this study. On the other hand, the Nanchem flesh (456 – 477 kcal/100 g) provided amount of potassium in unripe A. champeden more energy than the A. champeden, whereas flesh (288 mg/100 g) was similar to the unripeA. unripe A. champeden flesh had somewhat heterophyllus (287 – 323 mg/100 g) (Haq 2006). more energy than its ripe flesh. The energy of A. champeden (Janick & Paull 2008) and A. heterophyllus (Haq 2006; Janick & The other major element present in the Paull 2008) flesh was 490 kcal/100 g and flesh and seed was magnesium (Figure 8). 301 kcal/100 g (Table 3), respectively. Similarly to potassium, ripe A. champeden Therefore, ripe A. champeden and Nanchem and Nanchem seeds yielded a higher quantity energy content was slightly lower with the of Mg than its flesh, while the reverse was values reported by Janick & Paull (2008) seen between the unripe A. champeden flesh on A. champeden. The reported value for and seed. A. heterophyllus (jackfruit) appeared to be unusually low. The order of energy content in Mn, Ca, Zn, Na, Cu, Fe, Co and Ni were flesh was: Nanchem ≈ unripe A. champeden > treated as minor elements in this study because ripe A. champeden. they are found at a concentration of less than

134 L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem)

Table 5. Mineral content for A. champeden (ripe and unripe) and Nanchem flesh and seed (mg/100 g) on a fresh weight basisa.

Flesh Seed Mineral A. champeden A. champeden (mg/100 g) Nanchem Nanchem Ripe Unripe Ripe Unripe K 434 ± 38 288 ± 17 302 ± 53 609 ± 33 250 ± 61 594 ± 25 Mg 46 ± 6 41 ± 3 42 ± 7 65 ± 11 32 ± 6 87 ± 3 Mn 4.3 ± 1.0 5.2 ± 0.6 3.9 ± 0.2 5.5 ± 0.7 5.1 ± 1.1 0.7 ± 0.3 Ca 3.4 ± 1.5 5.1 ± 1.4 2.6 ± 0.5 2.9 ± 0.6 2.3 ± 0.3 3.1 ± 0.2 Zn 2.0 ± 0.0 1.9 ± 0.9 1.2 ± 0.0 1.9 ± 0.4 0.9 ± 0.3 1.1 ± 0.1 Na 1.1 ± 0.1 0.8 ± 0.1 1.6 ± 0.3 1.2 ± 0.2 0.8 ± 0.3 0.9 ± 0.1 Cu 1.1 ± 0.0 1.0 ± 0.2 1.0 ± 0.1 1.0 ± 0.0 0.7 ± 0.2 1.0 ± 0.0 Fe 0.5 ± 0.0 0.5 ± 0.0 0.4 ± 0.0 0.7 ± 0.1 0.6 ± 0.0 0.7 ± 0.0 Co 0.4 ± 0.0 0.3 ± 0.1 0.3 ± 0.0 0.3 ± 0.0 0.2 ± 0.1 0.3 ± 0.0 Ni 0.2 ± 0.0 0.2 ± 0.0 0.2 ± 0.0 0.2 ± 0.0 0.2 ± 0.1 0.2 ± 0.2 Cd 0.1 ± 0.0 0.1 ± 0.0 0.1 ± 0.0 0.1 ± 0.0 0.1 ± 0.0 0.1 ± 0.0 Pb Not detected Not detected a The mean of two replicates ± deviation

700 609±33 594±25 600 434±38 500

400 288±17 302±53 250±61 Flesh 300 mg/100 g Seed 200

100

0 Ripe Unripe Nanchem A. champeden Figure 7. Potassium content in A. champeden (ripe and unripe) and Nanchem flesh and seeds (mg/100 g), fresh weight basis, the mean of two replicates ± deviation.

10 mg/100 g (Table 5), (Figure 9 and Figure CONCLUSION 10). However, a small amount of cadmium In terms of the flesh, unripe A. champeden was also detected in the flesh and seed samples, was more nutritive than ripe A. champeden at about 0.1 mg/100 g. As suggested by FAO/ and its hybrid, Nanchem, in the area of ash, WHO, a possible source of cadmium is due to crude fiber and crude protein. In contrast, both soil contamination as cadmium could be easily ripe A. champeden and Nanchem had more absorbed by roots (Boisset & Narbonne 1995). total carbohydrates than unripe A. champeden. Lead was opportunely not detected in any of Unripe A. champeden is always eaten as a the samples. vegetable due to the lower sweetness. In terms

135 ASEAN Journal on Science and Technology for Development, 28(2), 2011

100 87±3

80 65±11

60 46±6 41±3 42±7 Flesh 32±6

mg/100 g 40 Seed 20

0 Ripe Unripe Nanchem A. champeden Figure 8. Magnesium content in A. champeden (ripe and unripe) and Nanchem flesh and seeds (mg/100 g), fresh weight basis.

4 Ripe

mg/100 g Unripe

2 Nanchem

0 Mn Ca Zn Na Cu Fe Co Ni Figure 9. Minor elements present in A. champeden (ripe and unripe) and Nanchem flesh (mg/100 g), fresh weight basis. of its high moisture content, it resembles a than the ripe A. champeden and Nanchem vegetable. The amount of sweetness in fruit seed. The similarities found between ripe A. is related to the total carbohydrates, but it also champeden and Nanchem seed were moisture, depends on its maturity, growing location and crude protein, crude fat and total carbohydrate. temperature (Kirk & Sawyer 1991). K and Mg were the prevalent minerals in Similar to the flesh, unripe A. champeden the flesh and seed samples, while Mn, Ca, Cu, seed provided higher values for moisture, ash, Fe, Co and Ni was present in quantities of less crude fiber, crude protein, crude fat and energy than 10 mg/100 g.

136 L. B. L. Lim et al.: Nutrient Composition of Artocarpus champeden and Its Hybrid (Nanchem)

Ripe 5

4 Unripe mg/100 g

3 Nanchem 2

0 Mn Ca Zn Na Cu Fe Co Ni Figure 10 Minor elements present in A. champeden (ripe and unripe) and Nanchem seed (mg/100 g), fresh weight basis

The nutrient components in the flesh and REFERENCES seeds of Nanchem were closer to A. champeden Bailey, LH 1942, The standard encyclopedia of in terms of moisture, ash, crude protein and horticulture, The Macmillan Co., New York. crude fat, while Nanchem flesh resembled A. BeMiller, JN 2003, ‘Carbohydrate analysis’, in heterophyllus (jackfruit) in terms of ash and Food analysis, 3rd edn., ed SS Nielsen, Kluwer total carbohydrate. Therefore, it appeared that Academic, New York. Nanchem had the characteristics of both A. Boisset, M & Narbonne, J-F 1995, Cadmium in food, champeden and A. heterophyllus. Council of Europe, Narbonne. Boonlaksiri, C, Oonanant, W, Kongsaeree, P, Kittakoop, P, Tanticharoen, M & Thebtaranonth, ACKNOWLEDGEMENTS Y 2000, ‘Anantimalarial stilbene from Artocarpus The authors would like to thank Universiti integer, Phytochemistry, vol. 54, no. 4, pp. 415 Brunei Darussalam and the Government of – 417. Brunei Darussalam for their financial support Chong, CH, Law, CL, Cloke, M, Hii, CL, Abdullah, for this project and the Brunei Agriculture LC & Daud, WR 2009, ‘Drying kinetics and Research Center for the use of their equipment product quality of dried Chempedak’, Journal of Food Engineering, vol. 88, no. 4, 522 – 527. for crude fibre and protein analysis. Chowdhury, FA, Raman, MA, & Mian, AJ 1997, ‘Distribution of free sugars and fatty acids in Date of submission: June 2011 jackfruit (Artocarpus heterophyllus)’, Food Date of acceptance: September 2011 Chemistry, vol 60, no. 1, 25 – 28.

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